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Jude's Favourite Sunflower Seed Sourdough

This is my favourite 'go to' bread. Bulk up your Starter & give it a go, you won't be disappointed. The high hydration and the method of cooking results in a lovely soft loaf with enough crustiness to be absolutely wonderful.

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300g Sourdough Starter

400g Strong White flour

100g Light Malthouse (or 3 Malts in Sunflower flour)

12g Sea Salt

340g Warm Water

50g Sunflower Seeds – roast for 8 minutes at 180c 


  • In a large mixing bowl, mix together the warm water & starter with your hand, then add the flour. Lightly mix it all up and cover it. Leave for 1 hour to autolyse.
  • After an hour, add in the salt and roasted sunflower seeds. Using a wet hand fold the salt & seeds into the dough. I tend to do the Stretch & Fold technique for this.
  • After 30 minutes do 1 set of 15 Stretch & Folds.
  • Over the next 4 hours or so, do 4 sets of 10 Stretch & Folds with the dough, approx. hourly for 4 times*.
  • After the final set of Stretch & Folds, the dough should have nearly doubled in size. You can tip onto the worktop and shape to add tension if you like.
  • Using a bench scraper lift the dough into the floured Banetton. Cover and put into the fridge overnight.
  • In the morning: Remove from fridge & uncover.
  • Pop the banneton & dough into the freezer for 10-15 minutes.
  • After 15 minutes, flip the dough from the Banetton onto the lid of your Pyrex casserole. I do this by holding the Banetton in one hand, then I pop a piece of baking paper on top of the dough, put the lid on top & then turn the Banetton over onto the lid.
  • Dust off any excess rice flour & using a sharp, wet blade cut a pattern into the top of the dough.
  • Cover the dough with the base of your Pyrex casserole and put into the cold oven.
  • Turn the oven on to 250c and the timer on to 52 minutes.  Bake the bread for the 52 minutes, covered.
  • Remove from oven, tip loaf onto a cooling rack & leave till cold.
  • Enjoy!


*The original Henry Hobbs recipe says to Stretch & Fold every 30 minutes for 4 hours, but I have found that less is more. The dough is a bit sticky so you can reduce the amount of water used if you want, but I don't, its manageable enough.  The original recipe uses 100g of Wholewheat flour, which would mop up a bit more water. 

Added by: Judith Ryder

Tags: Bread Malt Sourdough

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